Name: Creamy Vegetable & Red Lentil Instant Pot Soup
Yield: 4-6
Ingredients: Vegetables:; • 2 medium potatoes, peeled or unpeeled, diced; • 1 medium sweet potato, peeled, diced; • 1½ cups frozen carrots; • 1 cup zucchini, chopped (fresh or frozen); • 1 cup corn (frozen or canned, drained); • 2 stalks celery, sliced; Lentils:; • ½ cup red lentils, rinsed well; Liquid:; • 4 cups vegetable broth; (Add up to 1 extra cup after cooking if you want it thinner); Seasonings:; • 3 cloves garlic, minced; (or 1½ tsp garlic powder); • 1 tsp onion powder (or ½ small onion, chopped); • 1 tsp salt (start here, adjust after); • ½ tsp black pepper; • 1 tsp paprika (smoked if you have it); • 1 tsp dried thyme; • 1 bay leaf; Finish (after cooking):; • 1–2 tsp lemon juice or apple cider vinegar; • Optional: ½–1 cup coconut milk (only if you want extra richness)

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Ingredients

(Servings: 4-6)

Scale

Vegetables

• 2 medium potatoes, peeled or unpeeled, diced

• 1 medium sweet potato, peeled, diced

• 1½ cups frozen carrots

• 1 cup zucchini, chopped (fresh or frozen)

• 1 cup corn (frozen or canned, drained)

• 2 stalks celery, sliced

Lentils

• ½ cup red lentils, rinsed well

Liquid

• 4 cups vegetable broth

(Add up to 1 extra cup after cooking if you want it thinner)

Seasonings

• 3 cloves garlic, minced

(or 1½ tsp garlic powder)

• 1 tsp onion powder (or ½ small onion, chopped)

• 1 tsp salt (start here, adjust after)

• ½ tsp black pepper

• 1 tsp paprika (smoked if you have it)

• 1 tsp dried thyme

• 1 bay leaf

Finish (after Cooking)

• 1–2 tsp lemon juice or apple cider vinegar

• Optional: ½–1 cup coconut milk (only if you want extra richness)

Steps

1. Add to the pot
• Put all vegetables, red lentils, veggie broth, garlic, and all seasonings except lemon/vinegar into the Instant Pot.
• Give it a gentle stir.

2. Pressure cook
• Secure lid, set valve to Sealing
• Cook on High Pressure for 10 minutes

3. Release pressure
• Carefully quick release
• Remove and discard the bay leaf

4. Make it creamy
• Use an immersion blender to blend about ⅓–½ of the soup, leaving some chunks
OR
• Scoop 1–2 cups into a blender, blend, and return to pot

5. Finish & adjust
• Stir in lemon juice or ACV
• Taste and adjust salt/pepper
• Add coconut milk if using
• Add extra broth if you want it thinner

6. Serve
• Let sit 5 minutes — it thickens slightly as it cools

Nutrition Facts

Calories

180kcal

9%
Fat

3g

0%
Saturated Fat

1g

0%
Carbohydrates

34g

1%
Fiber

7g

0%
Sugar

5g

0%
Protein

7g

0%
Cholesterol

0mg

0%
Sodium

600mg

30%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

Texture & storage notes
• Thickens more overnight (great for meal prep)
• Reheats beautifully
• If it gets too thick, just add a splash of broth or water

Getting Started

Creamy Vegetable & Red Lentil Instant Pot Soup